UNLIMITED LOBSTER Brunch & Korean SEAFOOD BBQ in Las Vegas! $125 Sterling Brunch, BEST in Vegas



“Barbecue”! Words derives from words “barabicu”, which to the Taíno individuals in the Caribbean islands implied “sacred fire pit”. We are most definitely on sacred ground today. If we can get in.

What is BBQ? I think BARBEQUE is something that’s prepared over a live fire, to make sure that might encompass barbecuing, slow-moving balanced out cooking, cooking in the ground, food preparation whole hogs over coals, any one of those kinds of things I call BARBEQUE, but for me on an individual degree, it’s a German/Czech design, counter food preparation.” I experiment constantly, at the end of the day really feel trumps white and black number or formula you could potentially have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s simply as well dry. BUT, the science behind these points how wood burns, exactly how air flow functions, if you start thinking about fluid characteristics within a cooker, then scientific research has a quite big part of it.

I assume excellent BARBEQUE is an equilibrium in between scientific research and also natural intestine reaction. Food preparation is truly just thermodynamics as well as chemistry, however tastier.

Inside the cigarette smoker, air particles are moving around really rapidly thanks to that fire, they’re vibrating all crazy, and also when they slap into the brisket, they transfer that energy to the meat, either contributing chemical reactions or raising the temperature. Meat browns when it chefs, whether it’s straight heat like a steak or slow down like BBQ. Warmth breaks healthy proteins down into amino acids, which after that respond with sugars to produce molecular deliciousness, which takes place to be brown.

It’s not caramelization, it’s something called the Maillard reaction. It began with whole pets, you would certainly offer what you can and then whatever was left, as a technique of conservation, you would certainly BBQ things on Sundays For us to fully understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some vitamins and minerals, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

So at the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. They melt if you cook them slow. When collagen is heated slowly and held there for hours (and hours), its long protein chains break down and water works its way in.

That collagen turns to gelatin, exactly the same stuff that’s in this box. That’s what makes good BBQ so tender inside. It’s meat Jell-O. BBQ cuts also have a good amount of fat. Animal fats are made of triglycerides which have mostly saturated fatty acids.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER.

Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire.

That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring. Now THIS is some cool chemistry! Or hot chemistry.

Meat starts out pink because it’s full of oxygen-carrying molecule called myoglobin. Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

And those nitric oxide-myoglobin compounds just so happen to be pink. The edge stays nice and red while the interior gets brown like normal. Kinda the art of working a fire is to control those things and get certain flavors out of a piece of wood. It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#UNLIMITED #LOBSTER #Brunch #amp #Korean #SEAFOOD #BBQ #Las #Vegas #Sterling #Brunch #Vegas

I’m back in Las Vegas after many years, and I had to come back to Sterling Brunch at Bally’s which they’re known for their famous all-you-can-eat lobsters and steaks! I also went to try the Korean seafood BBQ, and for dessert, I went for some ice cream.

#vegas #seafood #buffet

Restaurants:
✧Sterling Brunch
https://bit.ly/2mej4zr

✧ Captain6 Seafood BBQ
https://bit.ly/2lJj8qB

✧ Is Sweet Coffee & Dessert
https://bit.ly/2kGo6Eg

★ Check out my Twitch: https://www.twitch.tv/eatwithmikey

***MORE EXCLUSIVE Content on Instagram***
http://instagr.am/Mikexingchen

➔ Get tickets to the best show on earth!!! http://bit.ly/2gu7REI

✸ Strictly Dumpling T-Shirts HERE: http://bit.ly/2IVM2ts

➣ Subscribe for MORE videos about food! http://bit.ly/1hsxh41
➣ Subscribe to my Vlog Channel! https://bit.ly/2FJOGo1
——————————————————————————————
★↓FOLLOW ME ON SOCIAL MEDIA!↓★
Facebook Show Page: https://www.facebook.com/strictlydumpling
Facebook Mike Fan Page: https://www.facebook.com/mikeychenx
Twitter: http://twitter.com/Mikexingchen

◈ Equipment I use for filming◈ :
Sony RX100 Mark V: https://go.magik.ly/ml/cgc5/
PANASONIC LUMIX G85: https://go.magik.ly/ml/cgcd/
Wide Angle Lens: https://go.magik.ly/ml/cgck/
Camera Mic: https://go.magik.ly/ml/cgcn/
Camera Lights: https://go.magik.ly/ml/cgcq/
Handheld Audio Recorder: https://go.magik.ly/ml/cgcr/
Tripod: https://go.magik.ly/ml/cgcu/
Drone: https://go.magik.ly/ml/cgcx/

My Favorite Cookware!
wok/pan http://amzn.to/2f5G0up
Also this pan http://amzn.to/2f5Qnyi
Pressure pan http://amzn.to/2wJIS7u
Nonstick pot http://amzn.to/2wHRgq1
————————————-
♫ Music from: Epidemic Sound
http://www.epidemicsound.com

I’m back in Las Vegas after many years, and I had to come back to Sterling Brunch at Bally’s which they’re known for their famous all-you-can-eat lobsters and steaks! I also went to try the Korean seafood BBQ, and for dessert, I went for some ice cream.

#vegas #seafood #buffet

Restaurants:
✧Sterling Brunch
https://bit.ly/2mej4zr

✧ Captain6 Seafood BBQ
https://bit.ly/2lJj8qB

✧ Is Sweet Coffee & Dessert
https://bit.ly/2kGo6Eg

★ Check out my Twitch: https://www.twitch.tv/eatwithmikey

***MORE EXCLUSIVE Content on Instagram***
http://instagr.am/Mikexingchen

➔ Get tickets to the best show on earth!!! http://bit.ly/2gu7REI

✸ Strictly Dumpling T-Shirts HERE: http://bit.ly/2IVM2ts

➣ Subscribe for MORE videos about food! http://bit.ly/1hsxh41
➣ Subscribe to my Vlog Channel! https://bit.ly/2FJOGo1
——————————————————————————————
★↓FOLLOW ME ON SOCIAL MEDIA!↓★
Facebook Show Page: https://www.facebook.com/strictlydumpling
Facebook Mike Fan Page: https://www.facebook.com/mikeychenx
Twitter: http://twitter.com/Mikexingchen

◈ Equipment I use for filming◈ :
Sony RX100 Mark V: https://go.magik.ly/ml/cgc5/
PANASONIC LUMIX G85: https://go.magik.ly/ml/cgcd/
Wide Angle Lens: https://go.magik.ly/ml/cgck/
Camera Mic: https://go.magik.ly/ml/cgcn/
Camera Lights: https://go.magik.ly/ml/cgcq/
Handheld Audio Recorder: https://go.magik.ly/ml/cgcr/
Tripod: https://go.magik.ly/ml/cgcu/
Drone: https://go.magik.ly/ml/cgcx/

My Favorite Cookware!
wok/pan http://amzn.to/2f5G0up
Also this pan http://amzn.to/2f5Qnyi
Pressure pan http://amzn.to/2wJIS7u
Nonstick pot http://amzn.to/2wHRgq1
————————————-
♫ Music from: Epidemic Sound
http://www.epidemicsound.com

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